This is a recipe from my cousin’s dad’s country. These are so good and they work as waffles as well. It is a recipe I have been making since I was large enough to reach up and flip the pancakes my self. I do not try to flip them in the air ever.
- 400 ml flour (plain flour – or other types of flour – a bit of rye flour works well)
- 2 Tb sugar
- ½ ts baking powder
- 1 egg
- 50 g melted butter
- Mix the dry ingredients together.
- Whisk in eggs and butter. Add milk until the mix forms a thin batter.
- Bake them on a pan on medium heat. You want to flip them when they start to get dry and form bubbles on the surface. I normally keep mine warm in the oven while I bake them.
- Eat them with any of the following toppings: fruit, strawberry jam, ice cream, sugar, icing sugar, yoghurt, honey, syrup – you name it. You add topping to the middle of the crepe and then roll it up around it. They even work as savoury pancakes – if you don’t have any tortillas for your dinner – just leave out the sugar and add a pinch of salt.
Tip: Do not to have the pan too greasy – there should only be enough to make the pancakes slip.